Morisfarms' Extra Virgin Olive Oil is made in the traditional way from the three types of olive trees found on the Poggetti Estate: Leccino, Frantoio, and Moraiola. The olives are harvested exclusively by hand and cold pressed within 24 hours. The harvest generally starts in mid-October and can last until early-December.
After the first batch of olives is pressed, Tuscans celebrate the season by dressing plain bruschetta or a hot soup with the new oil and savoring its characteristic spice. As the months pass, the strong spicy flavor gives way to more fruity and delicate notes, excellent for seasoning any dish!
The Poggetti Estate lies in the Northern part of the Tuscan Maremma, among rolling hillsides just 7 km from the Tyrrhenian Sea. It extends over an area of 423 hectares (1,045 acres), of which about 15 hectares (37 acres) are dedicated to olive tree orchards. The olive trees benefit from hot, arid summers and proximity to the sea.